Made from artisan bread. For generations, Mrs. Cubbison's Stuffing has helped make your holiday meal complete. This year, create a new tradition with Mrs Cubbison's Focaccia Stuffing, made from authentic artisan Focaccia bread.

Ingredients: 1 cup butter (2 sticks); 1 cup onion, chopped; 1 cup celery, chopped; 1-1/2 to 2 cups liquid or broth; 1 box Focaccia Stuffing. Oven Casserole (10 min prep, 45 min cook, 350 degrees F): 1. Preheat oven to 350 degrees F. In a large saucepan, melt butter on Medium heat, saute vegetables until transparent. 2. Combine stuffing mix; stir in liquid (use more liquid for moister stuffing, less for drier) gradually and blend lightly. 3. Place stuffing in greased casserole dish, cover and bake for 45 minutes. Uncover last 15 minutes for crisper top. Top-of-Stove (10 min prep, 10 min cook): 1. In a large saucepan, melt butter on Medium heat, saute vegetables until translucent. 2. Stir in liquid (use more liquid for moisture stuffing, less for drier) gradually and bring to a boil over High heat. Cover and reduce heat to simmer for 3 minutes. 3. Turn off heat, add stuffing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve. In-the-Bird: 10-14 lbs: 1 box stuffing mix, 1 cup butter or margarine, 1 cup liquid or broth, 1 cup celery (chopped), 1 cup onions (chopped); 15-19 lbs: 1-1/2 boxes stuffing mix, 1-1/2 cup butter or margarine, 1-1/2 cup liquid or broth, 1-1/2 cup celery (chopped), 1-1/2 cup onions (chopped); 20-25 lbs: 2 boxes stuffing mix, 2 cup butter or margarine, 2 cup liquid or broth, 2 cup celery (chopped), 2 cup onions (chopped). In a large saucepan, melt butter on Medium heat, saute vegetables until translucent. Combine in large mixing bowl with stuffing mix; stir in liquid gradually and blend lightly. Do not stuff poultry until just before roasting. Stuff lightly in neck and body cavities allowing for expansion, close openings, and roast poultry as usual. Note: Placing stuffing inside of self-basting turkey may result in moister stuffing. Stuffing textures may vary, use more liquid for moister stuffing, less for drier.

Ingredients Enriched Flour (Wheat, Flour, Barley Malt, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Spices, Yeast, Ascorbic Acid.